Turkey Tenderloin With Whiskey-Cherry Sauce

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Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it’s luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with egg noodles.

SERVINGS:6 | TOTAL TIME:
40 min

Ingredients

3
teaspoon
oil, olive, extra-virgin

divided

1 1/2
pounds
turkey, tenderloins

1/2
teaspoon
salt

divided

1/4
teaspoon
pepper, black ground

1/2
cup(s)
onion(s)

chopped

2
clove(s)
garlic

minced

1
cup(s)
cherries

fresh or frozen, pitted and chopped

1
cup(s)
cranberry juice

divided

1/4
cup(s)
whiskey

2
teaspoon
thyme, fresh

chopped, or 1/2 teaspoon dried

1/2
teaspoon
mustard, dry

2
teaspoon
cornstarch

Instructions

1. Preheat oven to 450°F.

2. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.

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